However, Thanksgiving meals when you have a food intolerance can be...a bummer, especially when half of the menu is off limits. I will be honest from the beginning, I'm not a huge fan of stuffing. But I totally realize that there are a lot of people who really, really like it. Maybe you do? If so, here's a gluten-free stuffing recipe to use this Thursday! I did a trial run on this stuff a couple weeks ago for church. I got a few compliments on it (good thing, I believe), and I even tried it out myself. Again, I'm not a big fan of stuffing, but it wasn't bad.
This recipe is based off last Thursday's corn bread recipe I shared with you. It will be your base, with some typical but still-yummy veggies and seasonings to make it all stuffing-like.
Corn Bread Stuffing (From Taste of Home Cookbook)
Time: 25 min prep, 40 min bake
Bake: 325 degrees
Makes: 9 cups
- 2 1/2 cups chopped celery
- 1 1/4 cups chopped onions
- 2 and 8 tablespoons butter
- 1 9x9 pan of gluten-free corn bread
- 4 teaspoons rubbed sage
- 4 teaspoons poultry seasoning
- 2 eggs, lightly beaten
- 1 1/3 cups chicken broth
1. In a large skillet, saute celery and onion in 2 tablespoons of butter until tender. Then transfer to a large bowl.
2. Break corn bread apart into small pieces. Crumbling is okay, but the goal is to have more chunks than crumbles when you're done.
3. In bowl, add corn bread, sage and poultry seasoning.
4. Combine eggs, 8 tablespoons of melted butter, and chicken broth together. Then add it to corn bread mixture, stirring gently so as not to break apart the corn bread too much.
5. Grease a 9x13 baking dish, and transfer your stuffing into the dish.
6. Cover and bake at 325 degrees for 30 minutes.
7. Uncover, then bake for 10 more minutes [or until thermometer reads 165 degrees] and stuffing is lightly browned.
|you can already tell, this is so not going to be healthy.|